Hobart N50 Mixer helps Dee Make Baguettes for Sunday Lunch! - EMDEE FOOD & COFFEE

Emma Jane & Dee Francis Padamadan explore the world of food and coffee, reviewing home roasting techniques, brewing espressos and cookery recipes. We love to connect with food and people. We hope to explore various coffee beans from around the world, different styles of food, cooking techniques and appliances.
Spelling error at 5:30 - it is "tare" and not 'tate' !
Some definitions of words I have used in the video: Scouring: Scouring the bread surface - these are the superficial cuts on the surface of the bread that make patterns and allow a "lip" or an "ear" to form. This gives crunchy textures and also a nicer appearance to the crust. Lame: This is the name for a blade or a sharp small knife used to scour. Alveoli: Alveoli are the circular gaps, or the air bubbles that leaves a pattern inside. Hydration: This is the percentage of water to flour used. You can see the formula that I use at 4:11 of my video If you want 1.2 kg end dough to make 4 loaves of 400 grams each, then you can work backwards and determine a hydration and then determine the amount of flour needed. Let me know if I have missed any definitions you may want to know :) Thanks for watching!